Carving 101
To cut pork like a pro, follow these easy-to-use pointers from Farmer John:
Spiral Sliced Half Hams
Cut around the center bone with a knife to free as many slices as desired. Cut along the natural seams of the ham slices to remove sections of those slices you've already freed from the center bone.
Spiral Sliced Whole Hams
Place ham fat side down on a cutting board. Cut horizontally along center bone. This action will free slices from the bone. To free remaining slices, cut along both sides of center bone.
Butt Half Ham & Butt Portion Ham
Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat. Slice boneless section across the grain and transfer those slices to a serving platter. To carve the remaining meat from the bone, insert fork into the meat next to bone and make horizontal slices. Transfer slices to a serving platter.
Shank Half Ham & Shank Portion Ham
Using a fork to steady the ham, cut along the top of the bone to loosen the boneless section of meat. After the boneless meat is removed from the bone, place it carved-side down on the cutting board and cut in perpendicular slices. Then transfer the slices to a serving platter.
Gold Wrap & Whole Ham
Steady the ham with a fork and cut a few slices from the narrow end of the ham. Place the ham on the side where you removed slices for more stability, and make perpendicular slices to the bone. To loosen the slices, cut along the bone and remove each slice with a fork.